Tuesdays With Dorie – Chocolate Spice Quickies

by Jessica on September 6, 2011

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Three and a half years ago, after a little prodding from my friend Amy, I joined Tuesdays With Dorie. And after a two year wait, I made my first recipe choice… the Parisian Apple Tartlet. Now, I’m lucky enough to choose for a second time.

Since there are just a handful of recipes left in ‘Baking’, it was hard to find one that the group hadn’t yet made. I flipped through several sections before I finally landed on these sweet little log cookies. I immediately made my choice and set to baking. The finished product isn’t as spicy as the name suggests, so if you’re looking for a little warmth, I’d add in another 1/2 teaspoon or two of allspice, cloves, cinnamon or nutmeg. Otherwise, they’re a sweet little treat for showers, teas and even your child’s lunch box! The recipe’s listed below and if you’d like to see who baked along with me this week, click over to the ‘Leave-Your-Link’ page!

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Chocolate Spice Quickies (pg. 140)
Source: Baking – From My Home to Yours by Dorie Greenspan

1-1/2 c all-purpose flour
1/2 c blanched almonds (whole, sliced or slivered)
3 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/8 tsp ground allspice or cloves
Pinch of salt
3/4 c sugar
1 stick (8 tbsp) unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 lg egg
2 oz bittersweet chocolate, melted and cooled

Put the flour, almonds, cocoa, baking powder, spice and salt in a food processor and pulse, scraping down the sides of the bowl as necessary, until the almonds are finely ground. Turn the ingredients out onto a sheet of wax paper.

Put the sugar and the butter into the processor and whir for a minute, then scrape the bowl and process for another 15 seconds; the butter and sugar should be smoothly blended. Add the vanilla and egg and process for 30 seconds, the scrape and process for another 30 seconds. Add the chocolate and pulse to blend. Finally, add the dry ingredients and pulse until they are fully incorporated. You’ll have a soft, fudgy, very malleable dough. Scrape it out onto a work surface.

Divide the dough in half and roll each piece into a log 7 to 8 inches long and 1 inch in diameter. Once the logs are formed, wrap them in plastic wrap, twisting the ends of the plastic firecracker-style to tighten the rolls. Refrigerate for at least 4 hours. (The logs can be wrapped airtight and refrigerated for up to 4 days or kept frozen for up to 2 months; slice and bake the frozen logs without defrosting – just add a minute or two to the baking time.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.

Using a thin knife, cut the logs into 1/3-inch-thick rounds and place the rounds on the baking sheets, leaving at 1 inch between rounds.

Bake the cookies one sheet at a time for 7 minutes, or until the cookies are slightly puffed and their tops look dry. Transfer the sheet to a rack and wait 1 minute before carefully lifting the still-fragile cookies onto a rack to cool to room temperature.

Storing: The cookies can be kept in a tin for about 4 days.

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I have really, really exciting news to share! As a result of the ‘Foodbuzz/Yahoo! Support Share our Strength Program’ posts that I made these past few months, I’ve won a trip to the 2011 Foodbuzz Blogger Festival!! So, this lucky Brand Ambassador? She’s headed to San Francisco in November!!

I cannot wait to experience the festival, meet some fabulous bloggers and taste that incredible food!! If you’re headed that way, too, let me know – I’d love to meet you! :)

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{ 26 comments… read them below or add one }

1 Michelle September 6, 2011 at 6:54 am

Thank you for hosting this week. My family and I really enjoyed the cookies. I left the almonds out but topped them with white chocolate!
Yours look very good!!

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2 Cakelaw September 6, 2011 at 7:06 am

Thanks for hosting us this week Jessica. These were tasty little morsels, but I agree that more spice would have been good – perhaps even some chilli for chilli chocolate cookies.

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3 Valerie September 6, 2011 at 7:21 am

Going into the recipe, I had no idea that these cookies were going to be so addicting! Thanks for a great ‘under-the-radar’, pick.

Your cookies are beautiful, (I think I may have ground the almonds too much). :P

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4 raquel @ Erecipe September 6, 2011 at 8:11 am

I am looking for a give away on my daughters party this coming Oct. and I have an idea now. =)

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5 Beth September 6, 2011 at 8:19 am

Your cookies look fantastic. I’ve skimmed by this recipe many times, but I think I’ll have to try them out!

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6 Spike September 6, 2011 at 8:40 am

I made these awhile ago but I remember liking the subtle spice. Congrats on winning a trip to san fran! pretty awesome

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7 Katrina September 6, 2011 at 11:22 am

I can’t believe we’re coming down to the wire here with TWD. Great pick, I had fun really changing these up!

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8 Pamela September 6, 2011 at 11:37 am

Good pictures! This is one I surely would have skipped if it wasn’t for this group. I’m glad I got to bake along this week!

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9 AnneStrawberry September 6, 2011 at 11:47 am

Your cookies look awesome and I love the pictures. This choice was a big hit it seems and I can’t wait to make them this afternoon!

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10 mike September 6, 2011 at 12:12 pm

Congrats!! Well deserved. And thanks for choosing such a great recipe. Love your almond specks – they look perfect! – and I love slice’nbake, so I couldn’t pass these up.

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11 Eliana September 6, 2011 at 1:28 pm

Great choice Jessica! They look amazing.

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12 Chaya September 6, 2011 at 3:01 pm

Congrats on your upcoming trip. That is exciting.

Thanks for picking this cookie. They were cute and good to eat.

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13 Clivia September 6, 2011 at 3:27 pm

Delicious recipe! Thanks for this lovely choice.

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14 Margaret September 6, 2011 at 4:17 pm

Yep, need more spice. Don’t know why mine didn’t have much flavor. But loved the little shreds of almond in them.

Nice pick.

Congrats on your win.

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15 steph (whisk/spoon) September 6, 2011 at 4:42 pm

congratulations on winning that exciting trip!

thanks for another great pick (i remember those apple tarts were fabulous). these were made even better by squishing them together with ice cream!

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16 Jill September 6, 2011 at 5:45 pm

I’m surprised that there were any cookie recipes left! Sorry that I didn’t get to them, but yours look great. Enjoy San Fran!!

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17 Judy September 6, 2011 at 6:04 pm

I’m surprised these weren’t chosen earlier. I increased the amount of spice in mine, and they were delicious. I love bake-on-demand cookies. Great choice! Have fun in San Francisco.

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18 cindy September 6, 2011 at 6:26 pm

I’ll make these soon. I don’t know what happened, blame it on a long weekend. They look yummy–great choice.

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19 Amber Marie September 6, 2011 at 8:43 pm

These were great! Thanks for hosting this week!

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20 nancy/n.o.e. September 6, 2011 at 9:22 pm

These were fun little cookies, even if they weren’t very spicy or very quick!

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21 Jules September 6, 2011 at 10:23 pm

I like that yours have some almond chunks in them. I really wanted to like this recipe more. Ah well.

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22 Margot September 6, 2011 at 11:23 pm

The cookies look great! I didn’t have that high of expectations for these and they were good!

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23 Jaime September 7, 2011 at 7:11 pm

thanks for hosting this week! I like that you didn’t grind your almonds as finely and they came out like little slivers like that :)

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24 Jessica September 8, 2011 at 1:28 pm

Your quickies look great – almost like World Peace cookies with nuts! Great pick, even though I cheated this week and made something different.

Congratulations on your trip to SF – I am biased because I am from that area, but it is one of the best food cities on the planet! You’ll have a blast.

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25 Lynne September 8, 2011 at 2:50 pm

Great choice, Jessica! Your cookies look delicious and congratulation on winning the trip to the Foodbuzz Festival. I haven’t been able to attend the festival as of yet, but maybe next year? I like your blog design-it’s very nice.

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26 Tracey September 12, 2011 at 3:40 pm

Thanks for hosting Jessica! We really enjoyed these cookies, especially when we sandwiched a little vanilla ice cream in the middle :)

Congrats on the trip, that is SO awesome!

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